This recipe is brought to us by author, journalist, and Mediterranean food expert Anissa Helou
Author: Martha Stewart
Author: Martha Stewart
Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.
Author: Martha Stewart
Author: Martha Stewart
Spaghetti-like udon are piled high with sweet crab, crisp cucumber, and peppery sprouts, and then drizzled with a tart dressing made with the juice of yuzu, a type of Asian citrus.
Author: Martha Stewart
Vitamin D-rich and delicious, this lighter meal is perfect for chasing away the winter blues.
Author: Martha Stewart
Not familiar with larb? It's a traditional Laotian dish that's meant to be eaten with your hands and relies on chopped meat or seafood, flavorful aromatics, and fiery chiles. Toasted and ground rice adds...
Author: Martha Stewart
Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young's "Stir-Frying to the Sky's Edge" cookbook omits any...
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery jalapenos is the perfect complement to this fish.
Author: Martha Stewart
In this classic French dish, components are typically kept separate, not tossed together. But you can still mix it up with delicate ingredients. Simply put bulkier items at the bottom of your bowl, and...
Author: Martha Stewart
Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances...
Author: Martha Stewart
Italian Octopus and Potato Salad is an easy recipe, made with a few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra...
Author: Recipes from Italy
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
If you've got leftovers from last night's salmon dinner, use them for today's lunch. Serve with whole-grain crackers and your favorite on-the-go vegetables, such as carrot sticks, radishes, broccoli florets,...
Author: Martha Stewart
Combine this nutritious fish with south-of-the-border staples -- tortillas, cilantro, lime -- for an unexpected microwave meal.
Author: Martha Stewart
We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.
Author: Martha Stewart
Author: Martha Stewart
Cream and oyster liquor (the liquid that surrounds the mollusks in their shells) are a rich, flavorful base for this stew, which is enhanced with velvety mascarpone cheese and topped with salmon roe.
Author: Martha Stewart
This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
Author: Martha Stewart
Whole-wheat couscous can have up to six times as much fiber as the regular kind. When you pair it with shrimp and green beans, you've got a protein-packed, satisfying meal.
Author: Martha Stewart
Make this restaurant-styled Cantonese version of steamed cod with special soy sauce dressing, and garnished lavishly with fried garlic nibs, fragrant ginger strips, fresh slivers of spring onion, and drizzled...
Author: Celia Lim
The addition of salty flavors to store-bought mayonnaise, plus a hint of spice, makes this spread incredibly versatile and a perfect match for a wide variety of sandwich fillings.
Author: Martha Stewart
Bursting with vitamin C, this bright relish is the perfect topping for sauteed shrimp. Complete the dish with lentils and whole-wheat naan or tortillas. The relish is also delicious served as a dip.
Author: Martha Stewart
The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring...
Author: Martha Stewart
A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.
Author: Martha Stewart
Carrot juice is packed with beta-carotene, iron, and potassium and makes a nice addition to sauces and dressings.
Author: Martha Stewart
This healthy -- and tasty -- recipe is courtesy of chef Jimmy Bradley and can be found in "The Red Cat Cookbook."
Author: Martha Stewart
In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large...
Author: Martha Stewart
Author: Martha Stewart
Use soft, leafy herbs on the bass; they form a pleasantly crisp coat when seared.
Author: Martha Stewart
Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.
Author: Martha Stewart
Author: Martha Stewart
Make this mouthwatering lobster pasta dish from Corton chef Paul Liebrandt for a dinner guaranteed to impress.
Author: Martha Stewart
This mixed salad combines cherry tomatoes, two kinds of greens, four additional vegetables, and omega-3-rich tuna. The olive oil from the jarred tuna infuses the dish with flavor.
Author: Martha Stewart
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
Author: Martha Stewart
Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.
Author: Martha Stewart
This healthy Chinese dish is best made with homemade fish stock.
Author: Martha Stewart
This bucatini with breadcrumbs and bottarga recipe is courtesy of Martha's personal chef, Tony Esnault. It's a delicious pasta recipe everyone will love.
Author: Martha Stewart
Delicate langoustines have a bright salmon-pink hue, whether raw or cooked. Make sure they're lovely and fresh - there should be no black spots on the tail or head, and they should feel firm and plump....
Author: Christian Edwardson
This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Author: Martha Stewart
Blanching these bitter greens and letting the anchovies, lemon and olive oil do their thing make this an appetizing supper.
Author: Martha Stewart
This cold noodle dish was inspired by the taste of buckwheat blinis with smoked salmon and creme fraiche.
Author: Martha Stewart
Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.
Author: Martha Stewart
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Author: Martha Stewart
Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it's fine to use water instead.
Author: Martha Stewart
This delicious oyster recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Baked pompano is an amazing delicious dish that will impress your guests. Lemon ginger topping adds so much flavor and make this pompano recipe worth being in the best restaurant menu. Ready in less then...
Author: Tanya
Whole-wheat somen noodles are thin, light, delicate, and soft. Similar to vermicelli, these Japanese noodles are often served cold in summer months. They add substance to this crunchy, colorful slaw.
Author: Martha Stewart
Anchovies and red-pepper flakes add a spicy twist to this broccoli side dish.
Author: Martha Stewart
Whole-grain crumbs make a nutty coating for baked catfish, which is rich in omega-3 fatty acids; Swiss chard is a great source of antioxidants.
Author: Martha Stewart